About BC Books Online
BC Books Online was created for anyone interested in BC-published books, and with librarians especially in mind. We'd like to make it easy for library staff to learn about books from BC publishers - both new releases and backlist titles - so you can inform your patrons and keep your collections up to date.
Our site features print books and ebooks - both new releases and backlist titles - all of which are available to order through regular trade channels. Browse our subject categories to find books of interest or create and export lists by category to cross-reference with your library's current collection.
A quick tip: When reviewing the "Browse by Category" listings, please note that these are based on standardized BISAC Subject Codes supplied by the books' publishers. You will find additional selections, grouped by theme or region, in our "BC Reading Lists."
Description
A Globe and Mail Top 100 Book that Shaped 2019
Winner of a 2019 Alcuin Society Award for Excellence in Book Design
Winner of a 2020 Gourmand World Cookbook Award in Canada
Finalist for a 2020 Taste Canada Award
Finalist for a 2020 BC Yukon Book Prize
Homegrown, modern recipes that feature the most treasured local ingredients from Vancouver Island’s forests, fields, farms and sea.
Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully photographed contemporary cookbook brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere.
Whether it’s fresh blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns or oysters, line-caught spring salmon, grass-fed beef, or cultivated foods like heritage red fife wheat, these recipes highlight the most sought-after ingredients on the island while honouring the producers and artisans dedicated to sustainable and ethical producing and harvesting.
Try recipes like Craft Beer–Braised Island Beef Brisket, Nettle and Chèvre Ravioli, and Beetroot and Black Walnut Cake featuring Denman Island Chocolate. Divided into four sections—forest, field, farm, and sea—Cedar and Salt places the most excellent local ingredients on a pedestal—and then onto your plate.
Editorial Reviews
"As lovers of food and photography, we can’t think of a more inviting activity this season than to hunker down in the kitchen with the newly published, hyper-local Vancouver Island cookbook, Cedar and Salt. (Equally so, ogling and drooling over its pages while cozied up on a comfy chair.)" —The Islandist
"It’s easy to be inspired by the terroir on and around Vancouver Island, but Salt Spring Island and Victoria food writers D.L. Acken and Emily Lycopolus do a spectacular job of gathering it all up and putting it on a pedestal . . . unpretentious and completely approachable." —Julie Van Rosendaal, Globe and Mail
Lush and eloquent . . . Cedar and Salt is among a new breed of regional Canadian explorations. Inextricable from its location, it's a snapshot of a specific food culture with expansive appeal all the same . . . The choice to structure the book by geography coupled with Acken's atmospheric photography gives readers a deeper sense of place." —Laura Brehaut, Postmedia
"Acken and Lycopolus are persuasive ambassadors for their beloved Island. Cedar and Salt’s visual food tour, complete with lists of local farmers markets and farm-to-table restaurants, makes it hard to resist a trip to Vancouver Island for a real-life food tour." —Foreword Reviews
"This is a thoughtful cookbook—one for our time, when the food we eat is not just about achieving the best flavour and long-lasting sustenance (though of course those considerations remain a constant), but also when the ingredients we reach for and the food businesses we support are a reflection of how we value our community and how we treat the planet. It offers a quiet call to action and reminds us of the importance of supporting our local food economy. We all have something to gain by strengthening food security . . . and this beautiful book demonstrates that this is certainly not a hardship.” —EAT Magazine
